Beef-Tongue (Experiment 1)

If you read my last post, you will know that we are planning to buy a whole beast which is locally grown, grass fed pure black Angus....It doesn't get much better than that...unless we were able to raise it ourselves.

I am conducting a few experiments....the first....Beef Tongue

"If you haven't tried it, how do you know you won't like it?".....that's what is ringing around here at the moment....The tongue I found at a butcher is corned, so that is an easy cook.....I'll just treat it like my Corned Silverside.

After slow cooking in the crock-pot for 2 1/2 hours, I left the tongue in the cooking liquor to cool overnight.
Then in the morning, I took it out, and peeled it, after the skin, there is another layer that is bit jelly like, so I scraped that away as well..it also removed the back taste-buds or whatever those bumps are on the back end of the tongue...lol ..It still looks like a tongue though.
If it looks like a tongue, it probably is a tongue, and I am having a hard time convincing DS19 to try it...But I have walked in his shoes...I remember my mum waiving tongue under my nose, begging me to try it......OMG, I've just done that same thing to him.....Oh well!

 I remember mum pressing tongues when I was a child...But I was never brave enough to try the meat....I think you have to be ready to try offal...and well....I think I am ready! I want to try that method so here is how I pressed the tongue.......

Pressing the tongue..
It's in there!, between the two plates.

After being in the fridge for just over 12 hours under the press, I have removed it for the almighty first tasting of our experiment.....

Hmmm, maybe I shouldn't have so many people tasting it...as there is only half of it left.....This has to be one of the best meats I have ever cooked.....Hubby, myself, mum and DS16 are very impressed with this meat. It has the taste of Silverside, but a lovely smooth texture.....the grain of the meat is by far smoother and finer that that of a silverside.

Conclusion: I will be asking for the tongue to be corned when I make my order and cooking it the exact same way....I told hubby I would like to take a few slices back to the butcher to try, as I know he would be impressed with what I did with it....Hubby said not to let him know how good it was, as he will probably charge me double....It was only $3.
I plan to ask the butcher to keep them aside for me, as this is a real treat..


Would you eat the tongue?